Simon’s Carrot Muffins

2 cups (500 ml) of all-purpose unleached flour

1/3 cup (75 ml) of camelina seeds Signé caméline

1/2 cup (125 ml) of virgin camelina oil Signé caméline

1 cup (250 ml) of quick-cooking oat flakes

1 cup (250 ml) of brown sugar

2 tsp. (10 ml) of baking powder

1/2 tsp. (3 ml) of ground ginger

1/4 tsp. (1 ml) of ground cinnamon

1 pinch of salt

1/2 cup (125 ml) of carrot juice

2 eggs

1 tsp. (5 ml) of vanilla extract

1½ cup (375 ml) of grated carrots

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, combine the dry ingredients (flour, camelina seeds, oat flakes, brown sugar, baking powder, ground ginger, ground cinnamon, salt). Add the grated carrots.
3. In another bowl, combine the eggs, vanilla and carrot juice.
4. Add the liquid mixture to the dry mixture. Gently mix.
5. Pour the preparation in the muffin tins.
6. Bake for 25 minutes at 350°F (180°C).
7. Let sit for a few minutes and taste.